Broccoli Floret, Bacon, Mushroom and Red Onion Pizza (Pizza Night!)

I decided to test my spouse's theory that everything goes better with bacon.  We had a bag full of broccoli from the farm share, and I used the stems for another recipe, saving the florets for tonight's pizza.

Then the grocery store had mushrooms and fresh mozzarella on sale, so I couldn't resist.  Love those mark down stickers. Add a couple of slices of bacon from the freezer stash, a bit of red onion, and we're good to go.

It did occur to me to throw on some raisins, but I resisted the impulse.  Another time.

I'm saving my all-purpose flour for cookies, so this dough is made from King Arthur White Whole Wheat.  It works great, even if my circle is decidedly square-ish.  I really cheesed it up (that sounds so not right) by sandwiching the toppings between a base of fresh mozzarella and a lid of shredded fontina.

No one complained ;)

The garlic is un-smashed in this photo.

Broccoli Floret, Bacon, Mushroom and Red Onion Pizza

1/2 cup thinly sliced mushrooms

1 cup broccoli florets, finely chopped

1 clove roasted garlic

1/4 cup warm olive oil

1 pound pizza dough (my Pizza Primer is here)

1/2 of 1 ball of fresh mozzarella, sliced

1/4 cup diced red onion

2 strips of bacon, cooked and crumbled

2/3 cup shredded fontina

Preheat the oven to 450 degrees Fahrenheit and a small skillet over medium heat.  In a tiny bit of oil or bacon grease, sauté the mushrooms until they give up their juice, about 5 minutes.  Add broccoli, stir, and sauté until bright green, about 3 more minutes.  Sprinkle with a pinch of salt.  Set aside.  In a small bowl, smash the garlic clove into the warm olive oil.

On an oiled sheet of parchment paper, stretch dough out in a shape that works for you today.  Brush the garlic oil across the crust.  Top with slices of fresh mozzarella--not too close to the edge!  It will spread!

Scatter the broccoli-mushroom mixture evenly across the crust.  Top with red onion and bacon.  Add fontina over top. Top with a few grinds of pepper.

Bake for 5-8 minutes on parchment, then slip the crust off the parchment and directly onto the stone.  Bake an additional 3-5 minutes until cheese is browned and bubbly.  Cool on a wire rack then slice and serve.  

This post is linked with What's In The Box and Taste and Tell Thursdays!